I may have been an overachiever at the orchard last weekend (climbing trees is excellent exercise) and I found myself with ten pounds of leftover apples. I didn’t want my hard-earned fruit to go to waste, so I decided to spice up age-old favorite: applesauce. All you’ll need is a large soup pot and…
- 10-15 unpeeled organic apples*, cored
- 4-inch piece fresh ginger root, grated
- 4 tablespoons Saigon cinnamon**, ground
- 1 tablespoon clove, ground
- 1 tablespoon nutmeg, ground
- 5 whole star anise
- 2 cups of water
Place apple pieces into the large soup pot. Add two cups of water. Bring to a boil. Add grated ginger root and spices. Turn down heat and simmer, partially covered, for forty minutes. Stir occasionally. The skins will eventually fall off the flesh. I like to remove few for snacking. The rest I leave in the pot for added fiber. Pick out the star anise and place the rest of the contents in the food processor and blend to desired consistency. Make a ton. This deliciousness preserves well in the freezer.
Be warned: This will make your kitchen smell incredible for many hours.
*Organic apples are a must for me. The Environmental Working Group (EWG) compiled a list of the twelve “dirtiest” fruits/veggies. This “dirty dozen” have the highest pesticide contamination count of all market produce. Guess who topped the list? Our beloved apple.
**Cinnamon is a perfect substitute for sugar. Not only is it delicious, but it’s calorie-free and has no adverse affects on blood sugar. Interestingly, molecular biologists at UC Santa Barbara have found that two compounds, cinnamaldehyde and epicatechin found in cinnamon, may have potential to prevent Alzheimer’s. Saigon cinnamon, in my experience, is the tastiest option on the market. However, it contains the highest percentage of coumarin. If you take long-term medication, it may be best to choose another type of cinnamon (Ceylon AKA “true cinnamon”). High doses of coumarin, in conjunction with certain medications, may cause liver toxicity.